If I get chinese style roast duck from the chinese take away what will it be spiced with?

Question

Is it pink? link chinese style roast pork? is it oily? thanks.

or do different take aways cook chinese style roast duck differently?

Answer 1

Cantonese Roast Duck



This is the duck with a shining reddish-brown skin seen hanging in the windows of a good Cantonese restaurant.

Serves 10 - 12 as a starter, or 4 to 6 as a main course.

(Note: total preparation time does not include the time needed to dry the duck before cooking).

Prep Time: 30 minutes

Cook Time: 60 minutes

Ingredients:

One 4 1/2 lb (2 kg) oven-ready duckling

2 teaspoons salt

4 tablespoons maltose or honey

1 tablespoon rice vinegar

1/2 teaspoon red food coloring (optional0

about 1/2 pint (280 ml) warm water

For the Stuffing:

1 tablespoon oil

1 tablespoon finely chopped spring onion

1 teaspoon finely chopped fresh ginger root

1 tablespoon caster sugar

2 tablespoons Chinese rice wine (or dry sherry)

1 tablespoon yellow bean sauce

1 tablespoon hoisin sauce

2 teaspoons five-spice powder

Preparation:

Clean the duck well. Remove the wing tips and the lumps of fat from inside the vent. Blanch in a pot of boiling water for a few minutes, remove and dry well, then rub the duck with salt and tie the neck tightly with string.

Make the stuffing by heating the oil in a saucepan, add all the ingredients, bring to the boil and blend well. Pour the mixture into the cavity of the duck and sew it up securely.

Dissolve the maltose or honey with vinegar and red food coloring (if using) in warm water, brush it all over the duck - give it several coatings, then hang the duck up (head down) with an S-shaped hook to dry in an airy and cool place for at least 4 - 5 hours.

To cook:

preheat the oven to 400 degrees F. (200 degrees C./Gas 6).

Hang the duck head down on the top rack, and place a tray of boiling water at the bottom of the oven. Reduce the heat to 350 degrees F. (180 degrees C., Gas 4) after 25 minutes or so, and cook for a further 30 minutes, basting with the remaining coating mixture once or twice.

To serve: let the duck cool down a little, then remove the string and pour out the liquid stuffing to be used as gravy. Chop the duck into bite-sized pieces, then serve hot or cold with the gravy poured over it.

pss..

it is a long process but well worth is   my wife is chinese and we do this together for the chinese holidays  as well as  moon cakes  dumplins  wantons and many other real chinese dishes  due to the fact that when you go out to the market you dont know how old the food you are buying is .

Answer 2

Chinese roast duck is spiced with Chinese spices and herbs. Ducks when roasted are oily.They are a little brown but not red!! It is somewhat like the Peking duck in color!! Bon apetit!!!!

Answer 3

I think you're referring to the Cantonese-style Roast Duck (廣東燒鴨 = Cantonese Roast Duck, or just plain 燒鴨 = roast duck) and not the Peking Duck (北京鴨, not called Roast Duck).  The answer is no, it's not pink color like Roast Pork (廣東燒肉), because the sauce and seasoning to make it is different.  No, there is no extra oil needed before the actual roasting procedure because the duck already has enough fat.  It is more oily than Soysauce Chicken (豉油雞) though.

Although the main recipe is pretty much the same all over Canton province, including HK, the main variations lies in the use of the type of wine and vinegar, as well as the difference in using Caramel or Honey that coats the skin (that's what gives it the roast duck skin color), depending upon the chef's personal taste.  If you want the most authentic roast ducks, ask the owner or employees if the "big chef" or main chef (大廚) is Cantonese from HK, or Guangdong (廣東, which is Canton province).  That is because almost all Chinese restaurants follow either the owner or the main chef's recipes.  In smaller restaurants, the owner most likely is the head chef as well.  Chefs from any other regions or Taiwan are not as experienced as Cantonese chefs from HK or Guangdong in cooking Cantonese-style foods.  This is the general cooking procedure:

After cleaning and rinsing the duck thoroughly, hang it up to dry overnight.  Mix salt, sugar, soysauce, and "five-spice" powder (五香粉, which is actually called "5 aroma powder," literally translates as 五 = five, 香 = aroma or smell, and 粉 = powder, not "spice").  Chinese grocery stores employees don't even know it's called "5 spice powder" in English.  Put this sauce mixture inside the abdomen of the duck, along with star anise (八角).  Some chefs might even put in a few slices of ginger, which to me, is best for seafood, as it really kills the duck taste.  Give the whole duck a quick "dip" into boiling hot water and take out.  Then mix caramel (麥芽糖), vinegar (red wine vinegar tastes better than plain rice vinegar), wine (紹興料酒="Shaoxing Wine," a brown rice wine, tastes better than regular rice wine) into boiling hot water.  Coat this all over the duck skin.  If there's no caramel available, honey can be used in replacement.  And it's also a matter of personal preference, as I prefer the honey taste over the caramel.  Then hang it up to dry again, so that the caramel or honey coating can get absorbed thoroughly in the skin.  Then roast it.

I can't give you a detailed "recipe" here because it's much more efficient to learn it through watching and hands-on experience.  Nor have I found any authentic recipes online.  Even with an authentic-recipe cookbook, there are certain "techniques" that can only be learned through hands-on practice, such as how to get the skin separated from the fat so the skin comes out crispier than how most Chinese restaurants make it.  The cooking sauce and procedures might be similar throughout most restaurants, but it's certain techniques that vary significantly in the many years of cooking experience in the different chefs that determines how well the duck is roasted.  That simply must be mastered through hands-on practice.  But if you find an authentic Cantonese-food restaurant and get used to their head chef's dishes, if they change owners or chefs, you WILL be able to taste the difference----even when it's clearly the same recipes, with the same amount of sauces, spices and mixtures.  It's what we call the difference in "hand art" (手藝).

Answer 4

Each take out place might have its own style but roast duck usually is oily. I wouldn't call it pink, but more like red.

Answer 5

There are a few varieties of Chinese roasted duck but the most commonly seen is Cantonese style roast duck which is cooked pretty much the same way anywhere. Common ingredients would be 5-spice powder, soy sauce, Chinese rice wine, honey. It's usually eaten dipped in Chinese plum sauce.

But the most famous of the roast ducks would be Peking Duck, which uses a particular breed of duck & is roasted in wood ovens fed by wood from specific kinds of fruit trees around Beijing. So although you can eat Peking Duck around the world, the truly authentic tasting ones can only be found in Beijing.

No, there's no additional oil added to roast duck! Roast duck just appears oilier as ducks naturally have way more fat than chickens. But most of the oil would already have dripped off the duck during roasting, and the very fatty skin has become roasted to just a paper thin crispy covering.

Answer 6

Roasted duck is not colored pink.  

The color is achieved through a coating of sugar water and air drying.  The drying allows the sugar on the surface to brown and caramelize during the roasting process.

Typical roast duck (Peking duck) is not bathed in oil.  It is however, dunked in a sugar water bath so the skin gets a very light sugar glaze.

Answer 7

Roast duck from the chinese place is normally in bone, with pieces. The duck is not pink, it's the color of cooked chicken or slightly darker. It is very oily and they don't add oil, it's just a oily animal from the fat. You will get a sweet golden sauce with it. They will not give you soy sauce unless you ask for it, but duck doesn't taste good with that. Duck has a wonderful smoky taste so they don't season it with anything. Chinese places don't differ with this.